Aloo ka Salan with Khameeri Roti

ALOO or POTATO, one of the most popular and versatile vegetabe in the world. This wonderful root vegetable, takes on all flavours beautifuly, when teamed with meat or vegetables. Today’s recipe is based on a recipe from the book DAASTAN E DASTARKHAN by Sadaf Hussain. I loved reading this book which has awesome recipes . A cook book well written with each recipe having its own small memory attached to it.

In India, every region has its own popular recipes for aloo sabji/ salaan. The sookha aloo puri served in maharashtra, which is a popular dish to take on long train journeys, or the aloo or potato chaats of Banaras which are oh so spicy and tangy, the Dum aloo of Awadi cuisine and so on.Potatoes are a favourite with children and adults. Also considered to be healthy carbs, unless fried.But the pleasure of eating french fries dipped in different sauces, or biting into a piece of sindhi aloo tuk, double fried crispy goodness is something which I love. So when I came across this interesting recipe incorporating anjeer( dried figs) I knew I had to make this. And believe me it was a very tasty sabji which I paired with Khameeri Roti.

METHOD.Heat 1 tbsp mustard oil in a pan and sauted the boiled potatoes till crisp.Remove and keep aside.Heat 2 tbsps mustard oil , when it smokes add onions and saute till translucent.Add cumin seeds, and ginger garlic.Cook for few mins before adding the tomatoes, green chilli and all the dry spices.Add the khus khus paste and diced figs.Season with salt to taste.Toss in the potatoes, and about half cup of water.Reduce the heat and let it simmer covered for about 10 mins.Adjust the gravy as you wish, I prefer a thick gravy which can be mopped up with a soft roti.Garnish with corriander leaves.KHAMEERI ROTIIn a deep bowl take 250 gms flourAdd 1 tbsp instant yeast, 1 tsp powdered sugar , 1 tsp salt.Mix the dry ingredients and add 1 tbsp of oil. Rub with finger tips.Add 100 ml of warm milk and 50 ml of warm water.Knead to a smooth dough adding 1 tbsp oil as you go.Cover with cling wrap and keep in a warm place for 1 hour.After one hour, DON’T punch down the risen dough.Just divide into 6 and roll out thin rotis.Heat a tawa and put one roti, cook on high heat.Flip after few mins and baste with flavoured oil, pressing with a spatula as you go.Sprinkle corriander leaves .And flip again.Remove onto a plate.Serve hot.# Basting oil..Take 1/4 cup oil, add 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder.